Pumpkin Pie with Vanilla Meringue

Ingredients and Weight:

For the Pie Crust: - All-purpose flour: 225g - Sugar: 40g - Salt: 1/4 tsp - Unsalted butter, cold and cut into cubes: 140g - Ice water: 4-6 tbsp

For the Pumpkin Filling: - Canned pumpkin puree: 1 (15-ounce) can - Heavy cream: 1 cup - Evaporated milk: 1 (12-ounce) can - Sugar: 1 cup - Pumpkin pie spice: 2 tsp - Ground cinnamon: 1/2 tsp - Ground ginger: 1/4 tsp - Ground nutmeg: 1/4 tsp - Salt: 1/4 tsp - Eggs: 2 large

For the Vanilla Meringue: - Egg whites: 6 large - Sugar: 1 cup - Vanilla extract: 1 tsp - Cream of tartar: 1/4 tsp

Preparation Time: 30 minutes

Cooking Time: 60-75 minutes

Difficulty Level: 3 (Intermediate)

Preparation Method Steps:

For the Pie Crust: 1. Combine flour, sugar, and salt in a large bowl. 2. Add the butter and use your fingertips to work it into the flour mixture until it resembles coarse crumbs. 3. Add 4 tablespoons of ice water and mix until the dough just comes together. Add more water as needed, 1 tablespoon at a time. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Pumpkin Filling: 1. Preheat oven to 375°F (190°C). 2. In a large bowl, whisk together the pumpkin puree, heavy cream, evaporated milk, sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt. 3. In a separate bowl, beat the eggs until light and fluffy. Stir the eggs into the pumpkin mixture.

For the Vanilla Meringue: 1. In a clean bowl, whisk together the egg whites, sugar, vanilla extract, and cream of tartar until stiff peaks form.

To Assemble the Pie: 1. On a lightly floured surface, roll out the pie dough to a 12-inch circle. 2. Transfer the dough to a 9-inch pie plate and trim the edges. 3. Pour the pumpkin filling into the pie crust. 4. Spread the vanilla meringue over the filling. 5. Bake for 60-75 minutes, or until the crust is golden brown and the meringue is set.

Nutritional Information:

Per slice (1/8 of pie): - Calories: 450 - Total Fat: 22g (Saturated Fat: 12g) - Cholesterol: 140mg - Sodium: 230mg - Carbohydrates: 54g (Fiber: 3g, Sugar: 28g) - Protein: 10g

Dish Characteristics:

• Rich and creamy pumpkin filling
• Fluffy and golden vanilla meringue
• Buttery and flaky pie crust
• Perfect for dessert or as a special occasion treat

User Comments:

• "This pie is absolutely delicious! The pumpkin filling is smooth and flavorful, and the meringue is light and airy."
• "I've tried many pumpkin pies before, but this one is by far my favorite. The combination of the sweet and spicy filling and the tangy meringue is incredible."
• "I made this pie for Thanksgiving, and it was a hit with my family and friends. Everyone raved about how delicious it was."

Special Precautions and Tips:

• Use canned pumpkin puree for the best results.
• Make sure your pie crust is completely chilled before baking to prevent it from shrinking or tearing.
• If you don't have a stand mixer, you can use an electric hand mixer to make the meringue.
• To prevent the meringue from browning too much, cover the edges of the pie crust with aluminum foil before baking.